• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Yeast liquid mixture
  • 250ml warm milk
  • 1 tsp sugar
  • 1 tbsp active dried yeast
  • 50g bread flour
  • Dough:
  • 450g bread flour (high protein flour)
  • 75g castor sugar
  • 1 tsp salt
  • 1/2 tsp bread improver
  • 1/2 tsp bread softener
  • 75g butter
  • 1 egg (beaten)
  • 100g currants
  • 25g mixed peel
  • aste for the crosses:
  • 100g flour
  • 35g oil
  • 70ml warm water
  • Bun wash
  • 75g castor sugar
  • 200ml water
  • 2 tsp gelatine - soak in 50ml water


  1. Dissolve sugar and yeast in milk. Sprinkle flour on top. Leave aside in a warm place until mixture turns frothy.
  2. Sift the flour and salt in a bowl and add sugar. Stir butter and egg into the yeast mixture then add the flour mixture. Mix well to form a smooth dough then knead on a floured board for 10 minutes (by hand) or 5 minutes (by mixer).
  3. Allow dough to rest for about 30-45 minutes or until double in size. Then knock it down and add currants and mixed peel.
  4. Scale the dough at 50g each. Mould each portion into a bun then place buns on greased baking trays. Cover with polythene sheet and put in a warm place to rise again for 10-15 minutes.
  5. Prepare the paste for the cross by mixing flour with warm water. Add oil and knead into a smooth paste. When buns have doubled in size, pipe a cross with the paste over each bun. Bake in oven at 220 ºC for about 15 minutes.
  6. Prepare the bun wash: bring water to boil. Add the sugar and let dissolve. Mix in the soaked gelatine and simmer until the liquid is transparent. Set aside.
  7. When buns are ready, remove from oven and brush with bun wash. Serve hot.

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